Traditional Cherry Pie

Epicurious
August 2005

Adapted from the Cherry Marketing Institute

3.5/4

reviews (11)

91%

make it again

Editor's note: For more tips on buying and cooking with cherries,
click here.

This is a classic recipe for a Midwest favorite. For a flavorful filling,
it's important to use sour (or tart) cherries, rather than sweet. If you
can't find fresh sour cherries, try "Individually Quick Frozen" (IQF for
short)  they make a remarkable substitute, and can be found at many supermarkets. We recommend the brand Friske, available online at www.friske.com.

Preparation

Make dough:
Combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until combined. If necessary, gently mix in additional ice water, a little at a time, until mixture forms
moist clumps. Gather dough into ball. Divide in half and flatten each piece into disk. Wrap in plastic and chill until cold, at least 30 minutes or up to 1 day.

Make filling:
Preheat oven to 400°F. Line heavy baking sheet with foil and set on middle rack of oven. In large bowl, combine cherries, sugar, and tapioca or cornstarch; mix well and let stand while rolling out crust.

Remove pie pan with bottom crust from refrigerator and pour in filling. Top with pieces of butter. Brush rim of bottom crust lightly with water.

Make lattice top:
Lay 5 pastry strips vertically across pie, spaced evenly. Fold strips 2 and 4 back halfway, and insert new strip across center of pie, perpendicular to other strips. Drop folded strips back over inserted strip.

Fold back strips 1, 3, and 5 and add another cross strip, leaving room between strips for filling to show through. Lay folded strips flat again. Continue from center out to edge of pie, weaving lattice top. Repeat process on other half, again working from center out. Gently press ends of strips to
edge of bottom crust to adhere. Trim lattice edges flush with rim of pie
plate.

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Recent Review

Simple to prepare
and received
raves for this
cherry pie.
I chose to use
frozen cherries. I
think it could have
used one more bag
for a total of
4-12oz bags of
frozen cherries.
It was even better
the next day, so
talking about
possible changes for
next time seems odd.
Changes I may make
next time is to add
a bit more sugar to
cherries, and taste
filling before
baking to be sure.
And add a bit of
sugar to crust.